Kitchen environment should be approximately 70 degrees (not hot and humid). In a small, covered bowl/jar, add the Grand Marnier to the cranberries and allow to stand 2-3 hours, stirring occasionally. In a large mixing bowl, allow the cream cheese to come to room temperature (2-3 hours).

Chop the white chocolate and place in microwavable container; slowly melt chocolate in microwave on high (40 seconds first, then 10 seconds at a time thereafter, stirring in between until melted to a smooth consistency).

Add the white chocolate to the cream cheese and blend with a whisk; immediately add cranberries and whisk until smooth. The mixture will begin to become firm as you blend; work quickly. Clean edges of bowl and smooth out top of mixture with spatula; allow to stand at room temperature approximately 1 hour.

Spread crushed pistachio nuts on baking sheet. With a melon baller or teaspoon, roll in your hand approximately 1-inch balls. Roll in nuts. If mixture becomes too soft to work with, refrigerate as necessary.

Place nut-covered confections in candy cups and store in airtight container in refrigerator. Serve at room temperature.

Recipe Notes

This recipe is the courtesy of Sweet Inspirations on Nantucket and appeared in the 1993 October/November issue of Cape Cod Life. It has been a family favorite for years.

Sweet Inspirations is at 26 North Centre on Nantucket. 508-228-5814 nantucketchocolatier.com